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Crispy Coconut Chicken Tenders Recipe

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3.8 from 9 reviews

Crispy Coconut Chicken Tenders are a delicious twist on classic chicken tenders with a tropical coconut-panko crust. The seasoned chicken strips are first pan-fried to develop a golden brown crust and then finished in the oven to achieve juicy, tender perfection. This island-inspired recipe combines a crispy coconut coating with tender chicken, making it a perfect crave-worthy dinner option.

Ingredients

Chicken and Seasoning

  • 1 pound boneless, skinless chicken breasts
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)

Breading Station

  • 1/4 cup coconut flour (or all-purpose flour as desired)
  • 2 large eggs
  • 3/4 cup panko breadcrumbs
  • 3/4 cup unsweetened shredded coconut

For Cooking

  • 4 tablespoons coconut oil, divided
  • nonstick cooking spray
  • additional kosher salt & ground black pepper, to season breading

Instructions

  1. Preheat & Prepare Baking Rack: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top and spray it lightly with nonstick cooking spray. Set aside.
  2. Prep the Chicken: Butterfly the chicken breasts lengthwise to create two thinner pieces from each breast. If needed, pound the pieces to an even thickness using a meat mallet or rolling pin covered with plastic wrap. Slice the chicken into 1-inch wide strips. Season the strips evenly with kosher salt, garlic powder, paprika, and optional cayenne pepper. Set aside.
  3. Prepare Dredging Stations: Set up three shallow plates or bowls: one with coconut flour, one with whisked eggs, and the third with a mixture of panko breadcrumbs and shredded coconut. Lightly season each plate with kosher salt and ground black pepper.
  4. Bread the Chicken: Working one strip at a time, lightly coat each chicken strip in coconut flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Then press the strip firmly into the panko and coconut mixture, thoroughly coating the chicken. Shake off any extra breading and place the coated strips aside. Repeat until all strips are coated.
  5. Brown the Chicken Tenders: Heat 1-2 tablespoons of coconut oil in a medium skillet over medium heat. Once hot, swirl the pan to coat evenly. Cook 3-4 chicken tenders at a time without overcrowding the pan, about 1-2 minutes per side, until the coating is lightly browned. The chicken will not be fully cooked at this stage. Transfer browned tenders to the prepared baking rack. Wipe out excess oil or fallen coconut from the skillet, add remaining coconut oil, and repeat with the remaining chicken.
  6. Bake the Chicken: Place the baking sheet with the chicken tenders in the preheated oven. Bake for 5-7 minutes until the chicken is cooked through and juicy.
  7. Serve: Enjoy the crispy coconut chicken tenders immediately. They pair wonderfully with sliced avocado, a fresh salad, cilantro lime rice, tropical salsa, or a cilantro lime cashew crema dip.

Notes

  • Storage: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat by toasting in a 425°F oven for 3-4 minutes per side until warmed through and crispy.

Find it online: https://flavorspath.com/crispy-coconut-chicken-tenders-recipe/